CN108094914B - Method for preparing vegetarian skin water crystal salted pork - Google Patents
Method for preparing vegetarian skin water crystal salted pork Download PDFInfo
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- CN108094914B CN108094914B CN201711129719.5A CN201711129719A CN108094914B CN 108094914 B CN108094914 B CN 108094914B CN 201711129719 A CN201711129719 A CN 201711129719A CN 108094914 B CN108094914 B CN 108094914B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
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- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention relates to the technical field of pork deep processing, in particular to a preparation method of vegetarian skin water-crystal salted pork. The method takes pig tendon meat and bean curd skin as main raw materials and comprises the following steps: material taking: taking tendon meat of front and back legs of a fresh pig and bean curd skin which is uniform in thickness and 4mm thick, and pickling: stirring tendon meat, ingredients of edible salt and sodium nitrite in a stirrer for 7-10 minutes, standing the mixture after the stirring for curing for 72-96 hours at 0-4 ℃ to obtain salted and salted pork, soaking and cleaning: soaking and cleaning the salted pork in clear water for 30 minutes, and boiling: boiling the soaked salted pork and the ingredients for 30 minutes by strong fire, then preserving the heat for 90 minutes, and separating: fishing out the salted and salted pork for separation from the ingredients, and filling into a mold for molding: putting the marinated soup and the salted and fermented soya-bean milk into a mould, spreading the bean curd skin on the upper surface and the lower surface of the salted and fermented soya-bean milk, filling the mould for forming, cooling and cutting, vacuumizing and packaging, and performing air flow sterilization to finally obtain the vegetarian skin crystal salted and fermented soya-bean milk. The production steps are simple, the product has mellow fragrance, tender mouthfeel, meat and vegetable matching and balanced nutrition, and industrial mass production is facilitated.
Description
Technical Field
The invention relates to the technical field of pork deep processing, in particular to a preparation method of vegetarian skin water-crystal salted pork.
Background
The crystal salted pork is a traditional special meat product with a long history, although the traditional production mode keeps the traditional flavor, the flavor is enhanced by adding essence or additives thereof, the food safety can not be completely ensured, and the product quality is easy to fluctuate; in addition, the traditional jelly salted pork is made of pigskin, and because the pigskin is different in size, the appearance is not attractive, the production efficiency is low, and the safety, sanitation and reliability are not good.
At present, some processing methods of jelly salted pork are provided, for example, Chinese patent with publication number CN 102415573A discloses jelly salted pork and a production process thereof, and the jelly salted pork prepared by the method has many defects in the food field; mainly comprises the following steps: 1. the salted pork is directly boiled without a rinsing process, so that part of blood in the salted pork flows into the marinated soup, the fragrance of the marinated soup is damaged, and the transparency and the appearance of a final product are influenced because the blood and the white foam on the surface of the salted pork are influenced. 2. The soy sauce added in the product ratio can affect the clarity of the marinated soup, and the prepared salted pork skin jelly has low transparency. 3. The product uses the pigskin as the skin surface, the pigskin and the marinating soup are boiled together, the fragrance of meat is damaged, and because the pigskin is different in size and irregular, the pigskin can not be manually controlled, the number of pieces for splicing is large, the number of joints is large, the pigskin takes manpower, and the pigskin hair and subcutaneous fat on the pigskin can have certain influence on the appearance of the product if the pigskin is not processed in place.
Disclosure of Invention
The invention aims to provide a preparation method of jelly salted pork in order to solve the problems of the existing jelly salted pork preparation process, thereby achieving the purposes of quick preparation, low cost, meat and vegetable matching and balanced nutrition.
In order to solve the problems, the invention discloses a method for preparing vegetarian skin crystal salted pork in salted pork with tendon and bean curd skin as main raw materials, which comprises the steps of material taking, pickling, soaking and cleaning, boiling, separating, die filling and forming, cooling and cutting, packaging and sterilizing, wherein the steps are as follows:
s1, in the step of material taking: taking tendon meat of front and rear legs of a fresh pig, cutting into strips, selecting complete and undamaged bean curd sheets with uniform thickness of 4mm, and slightly increasing the area of the bean curd sheets to be larger than the area of the bottom surface of a die;
s2, in the pickling step: 96.1446 percent of cut tendon meat, 3.8458 percent of edible salt and 0.0096 percent of sodium nitrite are taken as ingredients, the tendon meat and the ingredients are stirred in a stirrer for 7-10 minutes, and after being uniform, the tendon meat and the ingredients are stood in a 0-4 ℃ pickling warehouse for pickling for 72-96 hours to form salted pork in dishes;
s3, in the soaking and cleaning step: soaking and cleaning the salted;
s4, in the boiling step: putting the soaked and cleaned salted pork in a jacketed kettle, and mixing the following ingredients according to the mass percentage, namely 38.90% of salted pork, 58.34% of water, 0.58% of white granulated sugar, 0.19% of monosodium glutamate, 0.08% of star anise, 0.08% of cassia bark, 0.08% of common fennel, 0.78% of sliced ginger, 0.58% of small scallion, 0.39% of pork extract, and the star anise, the cassia bark, the common fennel, the sliced ginger and the small scallion are wrapped in a spice bag, boiling the salted pork and the ingredients for 30 minutes by strong fire, then boiling the salted pork and the ingredients by slow fire, controlling the temperature to be 90 +/-2 ℃, and preserving;
s5, in the separating step: fishing out the salted duck, separating the salted duck from the ingredients, and filtering with gauze to obtain pure marinated soup; weighing gelatin 10% of the weight of the marinating soup and curdlan 0.5% of the weight of the marinating soup, dissolving the curdlan with cold water 2 times of the weight of the curdlan to prepare curdlan suspension, then pouring the curdlan suspension and the gelatin into the marinating soup, boiling and stirring uniformly for later use;
s6, in the die filling and forming step: firstly, uniformly paving a layer of plastic film at the bottom of a mould, cutting two bean curd sheets with the thickness of 4mm which are identical to the bottom surface of the mould, paving one bean curd sheet at the bottom of the mould, pouring the salted pork and the marinating soup into the mould, paving another bean curd sheet on the salted pork, simultaneously uniformly paving the upper surface and the lower surface of the salted pork with the bean curd sheets, further immersing the salted pork and the salted pork into the marinating soup, and forming the vegetarian skin water crystal salted pork by compression molding without gaps in the middle;
s7, in the cooling dicing step: sending the molded vegetarian skin jelly salted pork in a cooling chamber with the chamber temperature of 0-4 ℃, cooling for 6 hours, removing a mold cover and a plastic film, and cutting according to the specification;
s8, in the packaging step: putting the vegetarian skin water-crystal salted pork into a high-barrier transparent vacuum packaging bag, vacuumizing, and firmly and thermally sealing;
s9, in the sterilization step: vacuum packaging the vegetarian skin water-crystal salted pork, and then feeding the pork into a drying room for normal-pressure air flow sterilization.
The invention further defines the technical scheme as follows:
further, in the step S1, tendon meat is taken from the muscle of the front and back legs of the pig, wrapped with a meat membrane, and embedded with tendon, its surface fat is removed and cut into 2-3cm wide and 2cm thick, and its fat content is less than or equal to 4%.
Further, in the step S3, the salt content of the salted pork is reduced to 1.8% or less by soaking and washing the salted pork, and the bloody water and dirt generated by salting are removed.
Further, in step S7, the excess jelly is cut off around, and the cross section is cut vertically into square specifications: the length and width are 8.0-9.0 cm and 7.8-8.8 cm respectively.
Further, in the steps S8 and S9, the finished product of the vegetarian skin water crystal salted pork is vacuumized in a packaging bag, the vacuum degree reaches-0.085 MPa, the sterilization temperature is 65 ℃, and the time is 30 minutes.
The invention has the beneficial effects that: compared with the traditional preparation method, the preparation method has the advantages that firstly, on the material selection, high-quality fresh pork tendon meat of front and back legs is adopted, in the boiling process, the fragrance is increased by adding essence or additives, the pork extract is added for increasing the fragrance, the gelatin and the curdlan are matched to form the bittern, the fragrance is natural, lasting, full and high-temperature resistant, and the characteristic fragrance and the delicious and mellow taste which are mainly the fragrance of the meat can be given; two bean curd sheets are added and pressed on the upper surface and the lower surface of the salted and fermented soya bean milk, and the pigskin is attached to the surface of the salted and fermented soya bean milk compared with the traditional salted and fermented soya bean milk, so that the fragrance is not damaged by the pigskin, and the product utilizes the meat and vegetable matching of the bean curd sheets and has balanced nutrition. The use of the bean curd sheets is convenient and quick, the cost is low, and the industrialized mass production is convenient.
Drawings
FIG. 1 is a schematic flow diagram of the preparation process of the present invention.
Detailed Description
The following are preferred embodiments of the present invention for better understanding, but the embodiments of the present invention are not limited thereto and the data shown therein do not represent a limitation to the scope of the features of the present invention.
Example 1
A method for preparing vegetarian skin crystal salted pork in water is shown in figure 1, wherein pig tendon meat and bean curd skin are used as main raw materials, and comprises the steps of material selection, pickling, soaking and cleaning, boiling, separation, mold filling and forming, cooling and cutting, packaging and sterilization. Material taking: taking tendon meat of front and back legs of a fresh pig, wrapping the tendon meat with a meat membrane, embedding tendons in the tendon meat, removing surface fat of the tendon meat to ensure that the fat content is less than or equal to 4%, cutting the tendon meat into strips with the width of 2-3cm, the thickness of 2cm and the length of no limitation, selecting complete and undamaged bean curd sheets with the thickness of 4mm as the bean curd sheets, and slightly increasing the area of the bean curd sheets to be larger than the area of the bottom surface of a mold filling mold, wherein the bean curd sheets are also called as beancurd sheets, skins, bean slices and bean skins due to different names; pickling: taking 100kg of cut tendon meat, adding 4kg of edible salt and 0.01kg of sodium nitrite into the ingredients, stirring the tendon meat and the ingredients in a stirrer for 8 minutes, standing the mixture after the mixture is uniform, and pickling the mixture in a 0-4 ℃ pickling warehouse for 72-96 hours to obtain salted pork in dishes; soaking and cleaning: soaking and cleaning the salted; boiling: putting the soaked and cleaned salted pork into a jacketed kettle, and mixing the following ingredients according to the mass percentage, namely 100kg of salted pork, 150kg of water, 1.5kg of white granulated sugar, 0.5kg of monosodium glutamate, 0.2kg of aniseed, 0.2kg of cassia bark, 0.2kg of common fennel, 2kg of ginger slices, 1.5kg of green onion and 1kg of pork extract, wherein the aniseed, the cassia bark, the common fennel, the ginger slices and the green onion are wrapped in a spice bag; boiling the salted and salted pork and the ingredients with strong fire for 30 minutes, and then boiling with slow fire, controlling the temperature at 90 ℃, and preserving the temperature for 90 minutes; separation: fishing out the salted and salted pig trotter, separating the salted and salted pig trotter from the ingredients, filtering with gauze to obtain pure marinated soup, weighing gelatin which is 10% of the weight of the marinated soup and curdlan which is 0.5% of the weight of the marinated soup, dissolving the curdlan with cold water which is 2 times of the weight of the curdlan to prepare curdlan suspension, pouring the curdlan suspension and the gelatin into the marinated soup, boiling and stirring uniformly for later use; die filling and forming: cleaning and disinfecting a mould, uniformly paving a layer of plastic film at the bottom of the mould, cutting two bean curd sheets with the thickness of 4mm which are identical to the bottom surface of the mould, paving one bean curd sheet at the bottom of the mould, pouring the salted pork and the marinating soup into the mould, paving another bean curd sheet on the salted pork, further immersing the salted pork and the salted pork into the marinating soup completely, forming the salted pork with plain skin water crystal by compression molding, paving a layer of plastic film at the bottom of the mould in the process, facilitating cooling and demoulding, and preventing the bean curd sheets from being torn or damaged in shape during demoulding; cooling and cutting: sending the formed vegetarian skin jelly salted pork into a cooling chamber with the chamber temperature of 0-4 ℃, cooling for 6 hours, removing a mold cover and a plastic film, cutting off redundant jelly around, and vertically cutting the cross section into square specifications: the length and the width are respectively 8.0-9.0 cm and 7.8-8.8 cm; packaging: placing the vegetarian skin water-crystal salted pork into a high-barrier transparent vacuum packaging bag, vacuumizing to-0.085 MPa, and firmly sealing; and (3) sterilization: vacuum packaging the vegetarian skin water-salted pork in a drying room, and sterilizing with air flow at normal pressure at 65 ℃ for 30 minutes; after the sterilization is finished, the vegetarian skin crystal salted pork is put into a refrigerator at 0-4 ℃ in time for refrigeration, and the quality guarantee period of the product is 90 days at 0-4 ℃.
Example 2
A method for preparing vegetarian skin crystal salted pork in water is shown in figure 1, wherein pig tendon meat and bean curd skin are used as main raw materials, and comprises the steps of material selection, pickling, soaking and cleaning, boiling, separation, mold filling and forming, cooling and cutting, packaging and sterilization. Material taking: taking tendon meat of front and back legs of a fresh pig, wrapping the tendon meat with a meat membrane, embedding tendons in the tendon meat, removing surface fat of the tendon meat to ensure that the fat content is less than or equal to 4%, cutting the tendon meat into strips with the width of 2-3cm, the thickness of 2cm and the length of no limitation, selecting complete and undamaged bean curd sheets with the thickness of 4mm as the bean curd sheets, and slightly increasing the area of the bean curd sheets to be larger than the area of the bottom surface of a mold filling mold, wherein the bean curd sheets are also called as beancurd sheets, skins, bean slices and bean skins due to different names; pickling: 200kg of cut tendon meat, 8kg of edible salt and 0.02kg of sodium nitrite as ingredients, stirring the tendon meat and the ingredients in a stirrer for 10 minutes, standing the mixture after the mixture is uniform, and pickling the mixture in a 0-4 ℃ pickling warehouse for 72 hours to obtain salted pork in dishes; soaking and cleaning: soaking and cleaning the salted; boiling: putting the soaked and cleaned salted pork into a jacketed kettle, wherein 200kg of salted pork, 300kg of water, 3kg of white granulated sugar, 1kg of monosodium glutamate, 0.4kg of star anise, 0.4kg of cassia bark, 0.4kg of common fennel, 4kg of ginger slices, 3kg of green onion and 2kg of pork extract are proportioned according to the following mass percentage, wherein the star anise, the cassia bark, the common fennel, the ginger slices and the green onion are wrapped in a spice bag; boiling the salted and salted pork and the ingredients with strong fire for 60 minutes, and then boiling with slow fire, controlling the temperature at 92 ℃, and preserving the heat for 90 minutes; separation: fishing out the salted and salted pig trotter, separating the salted and salted pig trotter from the ingredients, filtering with gauze to obtain pure marinated soup, weighing gelatin which is 10% of the weight of the marinated soup and curdlan which is 0.5% of the weight of the marinated soup, dissolving the curdlan with cold water which is 2 times of the weight of the curdlan to prepare curdlan suspension, pouring the curdlan suspension and the gelatin into the marinated soup, boiling and stirring uniformly for later use; die filling and forming: cleaning and disinfecting a mould, uniformly paving a layer of plastic film at the bottom of the mould, cutting two bean curd sheets with the thickness of 4mm which are identical to the bottom surface of the mould, paving one bean curd sheet at the bottom of the mould, pouring the salted pork and the marinating soup into the mould, paving another bean curd sheet on the salted pork, further immersing the salted pork and the salted pork into the marinating soup completely, forming the salted pork with plain skin water crystal by compression molding, paving a layer of plastic film at the bottom of the mould in the process, facilitating cooling and demoulding, and preventing the bean curd sheets from being torn or damaged in shape during demoulding; cooling and cutting: sending the molded vegetarian skin jelly salted pork into a cooling chamber with the chamber temperature of 0-4 ℃, cooling for 6 hours, removing a mold cover and a plastic film, cutting off excessive jelly around, and vertically cutting the cross section into square specifications: the length and the width are respectively 8.0-9.0 cm and 7.8-8.8 cm; packaging: placing the vegetarian skin water-crystal salted pork into a high-barrier transparent vacuum packaging bag, vacuumizing to-0.085 MPa, and firmly sealing; and (3) sterilization: vacuum packaging the vegetarian skin water-salted pork in a drying room, and sterilizing with air flow at normal pressure at 65 ℃ for 30 minutes; after the sterilization is finished, the vegetarian skin crystal salted pork is put into a refrigerator at 0-4 ℃ in time for refrigeration, and the quality guarantee period of the product is 90 days at 0-4 ℃.
The invention adopts the bean curd skin as the skin surface of the boiled pork and finally forms the boiled pork with vegetable skin through the above process steps, the process equipment is designed and manufactured by self, the size can be completely matched with a mould, no splicing point exists, the appearance is neat and beautiful, the cost is low, the manufacture is fast and convenient, the meat and vegetable matching is realized, the nutrition is balanced, and the industrialized mass production is convenient.
In addition to the above embodiments, the present invention may have other embodiments. All technical solutions formed by adopting equivalent substitutions or equivalent transformations fall within the protection scope of the claims of the present invention.
Claims (5)
1. A method for preparing vegetarian skin water-crystal salted pork is characterized in that: the method takes pig tendon meat and bean curd skin as main raw materials, and comprises the steps of material taking, pickling, soaking and cleaning, boiling, separation, die filling and forming, cooling and cutting, packaging and sterilization, wherein the steps are as follows:
s1, in the step of material taking: taking tendon meat of front and rear legs of a fresh pig, cutting into strips, selecting complete and undamaged bean curd sheets with uniform thickness of 4mm, and slightly increasing the area of the bean curd sheets to be larger than the area of the bottom surface of a die;
s2, in the pickling step: 96.1446 percent of cut tendon meat, 3.8458 percent of edible salt and 0.0096 percent of sodium nitrite are taken as ingredients, the tendon meat and the ingredients are stirred in a stirrer for 7-10 minutes, and after being uniform, the tendon meat and the ingredients are stood in a 0-4 ℃ pickling warehouse for pickling for 72-96 hours to form salted pork in dishes;
s3, in the soaking and cleaning step: soaking and cleaning the salted;
s4, in the boiling step: putting the soaked and cleaned salted pork in a jacketed kettle, and mixing the following ingredients according to the mass percentage, namely 38.90% of salted pork, 58.34% of water, 0.58% of white granulated sugar, 0.19% of monosodium glutamate, 0.08% of star anise, 0.08% of cassia bark, 0.08% of common fennel, 0.78% of sliced ginger, 0.58% of small scallion, 0.39% of pork extract, and the star anise, the cassia bark, the common fennel, the sliced ginger and the small scallion are wrapped in a spice bag, boiling the salted pork and the ingredients for 30 minutes by strong fire, then boiling the salted pork and the ingredients by slow fire, controlling the temperature to be 90 +/-2 ℃, and preserving;
s5, in the separating step: fishing out the salted duck, separating the salted duck from the ingredients, and filtering with gauze to obtain pure marinated soup; weighing gelatin 10% of the weight of the marinating soup and curdlan 0.5% of the weight of the marinating soup, dissolving the curdlan with cold water 2 times of the weight of the curdlan to prepare curdlan suspension, then pouring the curdlan suspension and the gelatin into the marinating soup, boiling and stirring uniformly for later use;
s6, in the die filling and forming step: firstly, uniformly paving a layer of plastic film at the bottom of a mould, cutting two bean curd sheets with the thickness of 4mm which are identical to the bottom surface of the mould, paving one bean curd sheet at the bottom of the mould, pouring the salted pork and the marinating soup into the mould, paving another bean curd sheet on the salted pork, simultaneously uniformly paving the upper surface and the lower surface of the salted pork with the bean curd sheets, further immersing the salted pork and the salted pork into the marinating soup, and forming the vegetarian skin water crystal salted pork by compression molding without gaps in the middle;
s7, in the cooling dicing step: sending the molded vegetarian skin jelly salted pork in a cooling chamber with the chamber temperature of 0-4 ℃, cooling for 6 hours, removing a mold cover and a plastic film, and cutting according to the specification;
s8, in the packaging step: putting the vegetarian skin water-crystal salted pork into a high-barrier transparent vacuum packaging bag, vacuumizing, and firmly and thermally sealing;
s9, in the sterilization step: vacuum packaging the vegetarian skin water-crystal salted pork, and then feeding the pork into a drying room for normal-pressure air flow sterilization.
2. The method for preparing vegetarian skin water-cooked pork according to claim 1, wherein the method comprises the following steps: in step S1, the tendon meat is obtained from the muscle of front and back legs of pig, wrapped with meat membrane, and embedded with tendon, its surface fat is removed, and cut into 2-3cm wide and 2cm thick, and its fat content is less than or equal to 4%.
3. The method for preparing vegetarian skin water-cooked pork according to claim 1, wherein the method comprises the following steps: in the step S3, the salted duck is washed by soaking, the salt content of salted duck is reduced to 1.8% or less, and the blood and dirt generated during pickling are removed.
4. The method for preparing vegetarian skin water-cooked pork according to claim 1, wherein the method comprises the following steps: in step S7, the excess jelly is cut off around, and the cross section is cut vertically into square specifications: the length and width are 8.0-9.0 cm and 7.8-8.8 cm respectively.
5. The method for preparing vegetarian skin water-cooked pork according to claim 1, wherein the method comprises the following steps: in the steps S8 and S9, the finished product of the vegetarian skin water crystal salted pork is vacuumized in a packaging bag, the vacuum degree reaches-0.085 MPa, the sterilization temperature is 65 ℃, and the time is 30 minutes.
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